Easy Grilled Chipotle Chicken is Mexican-inspired, juicy, grilled chicken marinated in a chipotle sauce – great for tacos, fajitas, salads, burritos.
The marinade comes together quickly in a blender and you don’t even need to chop anything. Most of the ingredients you will probably have in your pantry or spice cabinet. The one exception is the canned chipotle chilies in adobo sauce. I use half of a 7 ounce can, but you can use less if you don’t want that much heat. The rest of the marinade has fresh lime juice, red onion (or any onion you have), garlic, oregano, cumin, salt, onion salt, pepper, water, and olive oil (or oil of your choice).
Prep boneless, skinless chicken breasts by pounding to an even thickness. Pour marinade over the chicken and let it sit in the refrigerator for at least an hour and up to 12 hours. I use a 2-gallon ziploc bag so clean up is easy. It’s that simple!
You can use the chipotle marinade on other cuts of chicken, meat, or vegetables. Give it a try and let us know what you think. Enjoy!
Easy Grilled Chipotle Chicken
Equipment
- Blender
Ingredients
- 4-6 boneless, skinless chicken breasts
- 4-6 chipotle peppers in adobo sauce (canned) about half a can
- 1 lime, juiced
- ½ red onion
- 4-6 garlic cloves
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon onion salt
- ½ teaspoon ground black pepper
- ½ cup water
- ½ cup olive oil or oil of your choice
Instructions
- Pound chicken breasts to an even, desired thickness. I place them in a gallon ziploc bag, two at a time, and pound them with a rolling pin.
- To a blender, add remaining ingredients.
- Blend until fairly smooth and pureed.
- Add all chicken to a two-gallon ziploc bag. Pour sauce over chicken. Turn to coat chicken evenly. Place in refrigerator. Marinate for at least one hour or up to 12 hours.
- Remove chicken from refrigerator 30-40 minutes prior to grilling to come to partial room temperature.
- Grill over medium/high heat until cooked through, about 8-10 minutes per side depending on thickness, or 165 degrees on a meat thermometer.
- If you prefer, you can roast chicken in the oven instead at 425 degrees for about 30 minutes.
- Let chicken rest about 5 minutes before slicing to desired thickness.
- Great in tacos, taco salads, fajitas, sheet pan fajitas, burritos, or burrito bowls. Enjoy!
